Ingredients
½ tsp. fresh ground black pepper
½ tsp. flaked salt
1 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1 large egg, lightly beaten
Pinch cayenne pepper
1 tsp. sea salt
5 Tbsp. butter, softened
¾ cup finely grated parmesan cheese
1¼ cups cool water
1 tsp. baking powder
⅔ cup stone ground cornmeal
1 cup unbleached all-purpose flour
1 cup whole wheat flour
Step by step
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
Measure both flours, cornmeal, baking powder, cheese, butter and sea salt in bowl of food processor. Pulse 3-4 times to combine. Add water and process just until ball forms. Turn dough out onto floured surface and knead 6-8 times. Cut into 5 pieces, wrap each piece in plastic wrap and refrigerate 10-20 minutes. Combine poppy seeds, sesame seeds, flaked salt and pepper in small bowl. Set aside.
Remove dough and roll out, one piece at a time, on lightly floured surface into a 15" x 4" rectangle (⅛-inch thick). Lightly brush dough with beaten egg and sprinkle with seed-salt-pepper mixture. Prick dough all over with a fork. Cut crosswise into 12 strips. Repeat with remaining dough. Transfer to Baking Stone and bake about 15-20 minutes, until golden brown.
Transfer to rack and let cool completely before serving. Makes about 40 crackers.